Description
This Creamy Mushroom Fettuccine is a delicious Italian-inspired vegetarian pasta dish featuring tender cremini mushrooms in a rich, silky sauce made from heavy cream, Parmesan cheese, and a hint of white wine. Perfect for a comforting weeknight dinner, it combines flavors of garlic, thyme, and fresh parsley with perfectly cooked fettuccine to create a satisfying and creamy meal.
Ingredients
Scale
Paste
- 12 oz fettuccine pasta
Sauce and Vegetables
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 4 garlic cloves, minced
- 16 oz cremini or baby bella mushrooms, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup dry white wine (optional)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1/4 cup chopped fresh parsley
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the fettuccine according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.
- Sauté Aromatics: In a large skillet over medium heat, heat olive oil and melt the butter. Add the finely chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for another 1 minute until fragrant.
- Cook Mushrooms: Add the sliced mushrooms, salt, pepper, and dried thyme to the skillet. Cook for 7–9 minutes, stirring occasionally, until the mushrooms turn golden and tender.
- Deglaze and Simmer: Pour in the white wine if using, and let it simmer for 2 minutes until it reduces slightly, intensifying the flavor.
- Make the Cream Sauce: Stir in the heavy cream and bring to a gentle simmer. Add the grated Parmesan cheese and stir continuously until melted and the sauce thickens slightly.
- Toss Pasta with Sauce: Add the cooked fettuccine to the skillet and toss to coat evenly in the creamy mushroom sauce. Gradually add reserved pasta water a little at a time to reach your desired sauce consistency.
- Garnish and Serve: Sprinkle extra Parmesan cheese and fresh chopped parsley over the top before serving for extra flavor and freshness.
Notes
- You can substitute white wine with vegetable broth if preferred or to keep it non-alcoholic.
- For a dairy-free version, replace heavy cream with coconut cream and use vegan Parmesan cheese alternatives.
- Add fresh spinach or peas to the sauce for additional vegetables and a nutritional boost.
